VEGETABLE CRISPS AND METHOD FOR THEIR PRODUCTION

Abstract: The invention comprises a method for the production of a vegetable crisp which comprises selecting a suitable vegetable raw material, cleaning and slicing the raw material to a thickness of between 1 mm and 3 mm, cooking said raw material in a refined vegetable oil and wherein the raw material has a starch content over 10 % subsequently subjecting said cooked material to a heat curing step at a temperature above 30 DEG C for a period sufficient to harden the product and remove any residual moisture. The invention also provides crisps of a novel type by this method.

Description: VEGETABLE CRISPS AND METHOD FOR THEIR PRODUCTION The present invention relates to vegetable crisps and a method for their production. The production of potato crisps is well known and well explored. There are however particular production problems relating to potato crisps relating essentially to the high proportion of starch in a potato product. For this reason various chemicals and other methods of blanching are required and primary and secondary and indeed even tertiary drying steps are utilized in order to provide a desired product. Such numbers of drying steps are unnecessary for vegetable crisps if the process is well thought through, and indeed counter- productive when low starch vegetable crisps formed of other materials other than potatoes are to be produced. In GB-A-2099279 there is described the production of savoury crisps made by frying thin slices of raw carrot less than 2mm thick in an edible oil at about 185°C. Such a product is satisfactory when first made, but tends to take up moisture from the air and becomes flaccid unless stored even in really dry conditions. One of the problems with the production of vegetables crisps has been that unlike where a single raw material has been used, the various raw materials require different treatments in order to make a friable crisp. Low starch raw materials require a drying step as well since otherwise the eventual product is likely to go flaccid during storage. Further, because of the wide range of materials used it is difficult to get a single production process which can be used on all batches of raw materials which result in a good product. In the present invention it is envisaged that crisps of various raw material types shall be mixed in a single bag and to this end they must not take up moisture from each other or from the air. This is difficult to achieve unless cooking and where necessary heat curing have essentially been completed in all cases. It is also a problem that if a wide variety of raw materials are used it would normally be the situation that times, temperatures and other treatments would differ widely. The present invention seeks, to unify the process so that good friable crisps are made merely by using the same production techniques in each case but varying the dwell times of the raw materials during the cooking and where necessary the heat curing periods. The applicants have now found that where vegetable crisps are made from raw materials having an initial starch content of over 15% and preferably over 20% by weight an excellent crisp can be made without requiring a heat curing step while maintaining good shelf life characteristics. Similarly they have also found that with raw materials having an initial starch content below 10% heat curing is necessary. The present invention has a first object therefore the provision of vegetable crisps formed of one or more vegetables which have a good taste and maintain their friability for a considerable period. A second aspect of the invention provides means whereby cooked vegetable crisps can be given a more certain shelf life by heat curing of the cooked product prior to packaging. Further a good quality comestible product can be produced by the methods of the present invention without any additives other than the raw vegetable material and cooking oil. In a third aspect of the invention a method for the production of vegetable crisps is provided wherein the conditions for producing all the vegetable crisp types are substantially similar even though some of the cooking requirements for each raw material may differ, the arrangement being such that substantially only time periods are changed. This allows a production line to operate in constant conditions with the cooking step be adjusted by time rather than parameters. Thus succeeding batches of different raw materials can be cooked without altering the production line set up significantly. This allows different raw materials to be crisped and admixed with other batches without impairing shelf life. In a first method according to the present invention there is provided a method for the production of vegetable crisps which comprises:- cleaning and slicing a selection of said raw materials to a thickness of between 1mm and 3mm, and batch cooking said raw materials in said a selected refined cooking oil at a temperature between 120°C and 180°C, characterised in that the conditions for producing all said vegetable crisp batches are substantially the same with exception of time periods. Where the starch content of the raw material is below 10% by weight it is then necessary to subsequently subject the batches of cooked raw materials to a heat curing step at a selected temperature of above 30°C for a time sufficient to prevent greasiness and drive off any free residual moisture. According therefore to a second aspect of the invention there is provided a method for the production of a vegetable crisp which comprises:- selecting a raw material with a starch content below 10% by weight, cleaning and slicing the raw material to a thickness between 1mm and 3mm, cooking said raw material in a refined vegetable oil at a temperature between 120°C and 180°C and subsequently subjecting said raw material to a heat curing step at a temperature above 30°C for a period sufficient to prevent greasiness and prolong shelf life. In a preferred form of the second aspect of the invention raw material is selected so as to have a starch content below 4% and a sugar content between 1.2% and 10.5%. The raw material may be selected from any one or more of carrot, turnip, swede, parsnip, celeriac, amba haldhi, sweet potato (white; African) , sweet potato (orange; American) and beetroot. The refined vegetable oil may be a sunflower oil and or a refined vegetable/peanut oil mixture. In such an arrangement the cooking conditions may comprise a temperature in the range of 150°C to 170°C for a time period of 70 to 180 seconds. According to a third aspect of the present invention there is provided a method for the production of a high starch vegetable crisp which comprises selecting a raw material with a starch content above about 15% by weight, cleaning and slicing the raw material to a thickness between 1 and 3mm, cooking the said raw material in a refined vegetable oil at a temperature between 120 and 180°C for a predetermined period, and subsequently removing excess oil to provide a friable vegetable crisp. The raw material maybe selected from * a vegetable having a starch content between 20 and 30% by weight, and is preferably selected from at least one of taro, eddoes, cassava, dasheen, coco, plantain and colacassi. The refined vegetable oil may be sunflower oil or a refined vegetable/peanut oil mixture. The heat curing step where applicable is also time delimited dependent upon the heat curing step selected. The heat curing step may optionally be used for the high starch raw material, particularly the draining and/or centrifugation step; the heat curing step can in these circumstances increase shelf life measurably if this is required. Heat curing may include a draining and/or a centrifugation step to remove surplus oil prior to the heat curing process. The curing step may be effected at a temperature of 60°C to 80°C for a period of 30 to 90 minutes. The preferred form of this heat curing step is effected at about 72°C to give a curing time of between 40 and 80 minutes. The cooking conditions may be 150 to 170°C for 90 to 180 seconds dependent on the raw material selected. It will be appreciated that lower temperatures can be used, in which case the cooking time tends to rise. This has the effect of prolonging the manufacturing process. A higher temperature above 180°C however tends to results in burnt flavours at least in some of the final vegetable crisps and we have found by experiment that 150 to 180°C for 90 to 180 seconds is an ideal range for the particular vegetable oil (sunflower oil) . The removal of any excess oil is preferably affected by draining and/or by centrifugation. Centrifugation is best carried out in a plurality of steps each of which incorporate a "fluffing-up" stage at the end of each centrifugation stage. The fluffing-up procedure involves the separation of the slices before re-centrifugation. It will be appreciated that such methods of production allow a production line to be set up for the production of different batches of raw materials for forming vegetable crisps. The only parameter which needs to be altered therefore is time which can be more readily controlled than temperature, original moisture content etc. The methods of the present invention also comprehends a method for ascertaining the suitability of a vegetable raw material for conversion into a vegetable crisp without the necessity for a heat curing step which method comprises assaying the starch content of the raw material whereby those materials with a starch content under 5% are designated as a requiring a heat curing step, those with a starch content over 15% are designated as those not requiring the heat curing step. Thus, one aspect of this invention provides low starch crisps alone or in admixtures, for example as follows:- According to an aspect of the present invention there is provided a carrot crisp which comprises 0.5% to 1.5% starch, 8.5% to 10.5% sugar and up to 4.5% moisture, all by weight. The invention also provides a turnip crisp comprising 1.4% to 2.9% starch, 6.5% to 8.5% sugar and up to 3% moisture, all by weight. The invention also provides a swede crisp comprising 4.3% to 5.9% starch, 10% to 12% sugar and up to 3% moisture, all by weight. The invention also provides a parsnip crisp comprising 9.5% to 11.5% starch, 13% to 16% sugar and up to 4% moisture, all by weight. The invention also provides a celeriac crisp comprising 25% to 30% starch, 6.5% to 8.5% sugar and up to 4% moisture, all by weight. The invention also provides an amba haldhi crisp comprising 8% to 10% starch, 9% to 11.5% sugar and up to 5% moisture, all by weight. The invention also provides a sweet potato (white) crisp comprising 3% to 5% starch, 11% to 13% sugar and up to 2.5% moisture, all by weight. The invention also provides a sweet potato (orange) crisp comprising 4% to 6% starch, 9.5% to 11.5% sugar and up to 3% moisture, all by weight. The invention also provides a beetroot crisp comprising 1% to 5% starch, 10% to 12% sugar and up to 5% moisture, all by weight. In a further aspect the invention provides high starch crisps for use alone or in admixture with themselves or with the above low starch crisps. Thus, the invention also comprehends a taro crisp comprising 42% to 45% starch, 3% to 5% sugar and up to 3.5% moisture; all by weight. The invention also comprehends an eddoe crisp comprising 45% to 47% starch, 2.5% to 4.5% sugar, and up to 4% moisture, all by weight. The invention also provides a cassava crisp comprising 50% to 53% starch, 3% to 5% sugar, and up to 4% moisture, all being by weight. The invention also provides a dasheen crisp comprising 48% to 51% starch, 3% to 5% sugar, and up to 3.5% moisture; all by weight. The invention also provides a coco crisp comprising 45% to 48% starch, 2% to 4% sugar, and up to 3% moisture, all by weight. The invention also provides a plantain crisp comprising 52 to 56% starch, 3 to 5% sugar, and up to 2.5% moisture, all by weight. The invention finally provides a colacassi crisp comprising 43% to 47% starch, 2% to 4% sugar, and up to 5% moisture, all by weight. In each case the crisp may be cooked in a refined vegetable oil such as sunflower oil and/or may be added on a 50/50 basis to peanut oil. The crisp batches may in each case be subjected to a heat curing step after cooking as hereinbefore described. The invention will now be described by way of illustration only, with reference to the following examples. EXAMPLE 1 A plurality of vegetable raw materials was selected from those having a starch content below 4% by weight. These were as follows:- carrot, turnip, swede, parsnip, celeriac, amba haldhi, sweet potato (white) , sweet potato (orange) and beetroot. These were peeled and cleaned as necessary and sliced into pieces of about 1.5mm and as near as possible into neat rounds, and kept separate from each other and particularly from other vegetables to avoid staining. Each batch of sliced vegetable is then cooked in a refined sunflower oil at a temperature of 160°C for the length of time depending upon the vegetable used. The cooking time is shown in the Table, the upper figure of 160°C being the initial cooking temperature, whereas the lower figure is the temperature to which the oil may fall as a result of contact with cold moist slices, the temperature fall rising again to the predetermined value. Shown in Table 1 is the cooking time. This in respect of the carrot for example, is 80 seconds but in respect of the swede is for example, 170 seconds. It will thus be seen that by utilising a selected raw material type with a starch content below a predetermined value and a standardised cooking temperature is possible by alteration of the time to cook a wide variety of raw materials successfully into crisps. The heat curing step usually commences with a short drainage period of between 5 and 10 minutes. Thereafter a heat curing temperature is selected, in this case 72°C. A thin layer of the cooked components are spread under a heat lamp or in a heated cupboard or at least in a heat curing facility for a heat curing time period. The curing time may be between 40 and 80 minutes at 72°C. Other temperatures and times may also be used. For example, the drying time at about 30°C will be at about 8 hours but at temperatures much higher than 72°C there is a risk that some of the cooked raw materials may acquire a burnt flavour. Although temperatures higher than 72°C can be utilised, higher levels of skill and knowledge are required to provide consistent products. In the heat curing facility an absorbative base such as a paper sheet may be positioned to assist in the removal of excess cooking product and oil by absorption. If reference is made to Table 1 below the parameters of the raw materials, the treatment and the final moisture content are given. It will be noted that in all cases that the moisture content is always below 4% and in many cases below 3%. This assists in providing the product with a long shelf life. TABLE 1 PRODUCT FRIED STARCH STARCH SUGAR SUGAR OIL COOKING DRAINAGE DRYING DRYING ABSORPTION ORIGINAL FINAL PRODUCT BEFORE AFTER BEFORE AFTER TEMP. TIME TIME TEMP. TIME REQUIRED MOISTURE MOISTURE CO z % by wt % by wt % by wt % by wt % by wt • c SECONDS MINUTES • c . MINUTES % by wt % by wt co ■ Carrot 15.0 0.0 1.0 5.2 9.3 160/155 80 05 72 50 ✓ 91.8 2.8 Turnip 15.0 0.0 2.1 3.9 7.5 160/152 80 05 72 60 / 54.3 1.8 CO * x Swede 18.0 0.2 5.1 4.2 11.0 160/150 170 10 72 40 ✓ 91.7 1.9 Parsnip 28.0 2.6 10.3 8.6 14.2 160/150 100 10 72 50 ✓ 88.3 2.7 1 Celeriac 17.6 0.4 27.8 1.6 7.6 160/ 55 1 10 io 72 80 ✓ 90.7 2.7 *"" . Amba Haldhi 27.0 3.5 9.1 6.1 10.6 160/155 160 10 72 40 ✓ 88.6 3.7 ro Sweet Potato 43.0 0.1 3.9 4.4 1 1.8 160/140 150 05 72 40 ✓ 77.6 1.3 ( hitel Sweet Potato 31.0 0.2 5.2 4.3 10.6 160/145 80 05 72 55 83.3 2.1 (Orange) Beetroot 22 0.0 2.0 5.7 11.2 160/148 145 10 72 55 87.5 3.5 EXAMPLE 2 A vegetable matrix is selected from the following raw materials:- taro, eddoe, cassava, dasheen, coco, plantain and colacassi. These are selected according to availability and season and are subsequently peeled or cleaned as appropriate. The vegetables are then sliced into slices of about 1.5mm, preferably into neat rounds, and kept separate from each other and particularly from other vegetables with colouring, in order to avoid staining. Each batch of sliced vegetables is then cooked by frying in a refined vegetable oil at a temperature of 160°C for a length of time depending on the vegetable used. For example, the following frying times are given for raw materials of 1.5mm thickness at 160°C:- Taro - about 100 seconds; Eddo - about 160 seconds; Cassava - about 135 seconds; Dasheen - about 105 seconds; Coco - about 160 seconds; Plantain - about 100 to 120 seconds depending upon texture; and Colacassi - about 160 seconds Generally, use of about 20% higher and lower than these figures are also useful. It will be noted the timings, and only the timings, will change depending upon the initial moisture content of the vegetable raw material chosen. When cooking has been effected the vegetable crisps when formed, are removed from the oil and all excess oil is drained off. In the preferred form of invention, the draining is substituted by, or succeeded by, a centrifugation step in which each batch of cooked vegetables are centrifuged for a period, fluffed-up, i.e. manually or chemically re-separated, and centrifuged again. The fluffing-up process may be done once or twice or more depending upon the initial raw material. The refined vegetable oil recovered may be used again. The high starch vegetable crisps in accordance with this invention do not need a heat curing step as generally required for the low starch crisps and accordingly subsequent to the cooking stage the crisps may be allowed to cool to proceed to packing in the usual way. The precise parameters are the production of the high starch crisps are given in Table 2 below. The products of Examples 1 and 2 may be added together at the packaging stage to form a readily vendible product with both high and low starch crisps therein, all with a long shelf life. TABLE 2 PRODUCT FRIED STARCH STARCH SUGAR SUGAR OIL COOKING DRAINAGE DRYING DRYING ABSORPTION ORIGINAL FINAL PRODUCT BEFORE AFTER BEFORE AFTER TEMP. TIME TIME TEMP. TIME REQUIRED MOISTURE MOISTURE % by wt % by wt % by wt % by wt % by wt • c SECONDS MINUTES • c MINUTES % by wt % by wt Taro 43.0 21.2 43.4 1.5 * 3.7 160/152 100 00 00 00 ✓ 68.5 2.6 O Eddoe 30.0 22.5 46.1 1.7 3.3 160/155 160 10 00 00 ✓ 62.6 3.0 * x Cβssave 37.5 29.6 51.2- 1.3 2.9 160/150 135 10 00 00 ✓ 89.9 2.6 Dasheen 33.0 21.8 49.0 1.9 4.0 160/152 105 10 00 00 ✓ 65.2 1.9 33 Coco 28.0 22.0 46.8 1.4 3.0 166/152 160 05 00 00 ✓ 63.1 2.1 ro CD Plantain 31.0 26.2 54.0 1.1 3.6 160/147 100-120 10 00 00 ✓ 70.3 1.4 α texture Colacassi 34.0 23.1 45.0 1.0 2.7 160/152 160 05 00 00 ✓ 83.4 4.0

Claims: CLAIMS 1. A method for the production of batches of vegetable crisps which comprises:- cleaning and slicing a selection of low starch raw materials to a thickness between 1mm and 3mm, cooking said raw material in a selected refined cooking oil at a temperature between 120°C and 180°C, characterised in that conditions in producing all said batches of vegetable crisps are substantially the same with the exception of time periods which are individually selected on a batch basis. 2. A method according to claim 1 wherein the starch content is below 10% by weight and wherein after cooking the method comprises subsequently subjecting said cooked raw materials to a heat curing step at a selected temperature above 30°C for a period sufficient to prolong shelf life by removal of residual moisture. 3. A method according to claims 1 or 2 wherein the cooking temperature is between 150°C and 170°C, wherein the refined cooking oil is a refined vegetable oil and/or a peanut oil, and the time period is between 60 and 200 seconds. 4. A method for the production of vegetable crisps which comprises:- selecting a raw material with a starch content below 10% by weight, cleaning and slicing the raw material to a thickness of 1mm to 3mm, cooking said raw material in a refined vegetable oil at a temperature between 120°C and 180°C and subsequently subjecting said raw material to a heat curing step at a temperature above 30°C for a time sufficient to prevent greasiness and to drive off residual moisture. 5. A method according to claim 4 wherein the raw material has a starch content below 4% by weight and a sugar content between 1.2% and 10.5% by weight. 6. A method according to either one of claims 4 or 5 wherein the raw material is selected from any one or more of carrot, turnip, swede, parsnip, celeriac, amba haldhi, sweet potato (white) , sweet potato (orange) and beetroot. 7. A method according to any of claims 4 to 6 wherein the refined vegetable oil is sunflower oil and/or a refined vegetable/peanut oil mixture. 8. A method according to claim 7 wherein the cooking conditions are in the range of 150°C to 170°C for a time period of 70 to 180 seconds. 9. A method according to any of claims 4 to 8 which includes draining and/or a centrifugation step to remove surplus oil from the cooked products. 10. A method according to any of claims 4 to 9 wherein the heat curing step is effected at a temperature of 60°C to 80°C for a period of 30 to 90 minutes. 11. A method according to claim 10 wherein the heat curing step temperature is about 72°C and the curing time is between 40 to 80 minutes. 12. A method for the production of a carrot crisp which comprises:- cleaning and slicing a carrot to a thickness of about 1.5m , cooking said carrot slices in a refined vegetable oil at a temperature of about 160°C for 70 to 90 seconds, draining and/or centrifuging the cooked carrot product and allowing it to cool to 65°C to 75°C, and subjecting said carrot crisp product to heat curing at that temperature for about 50 minutes to provide a carrot crisp having a final moisture content below 3% by weight. 13. A method for the production of a turnip crisp which comprises:- cleaning and slicing a turnip to a thickness of about 1.5m , cooking said turnip slices in a refined vegetable oil at a temperature about 160°C for 70 to 90 seconds, draining and/or centrifuging the cooked turnip product and allowing it to cool to 65°C to 75°C, and subjecting said turnip crisp product to heat curing at that temperature for about 60 minutes to provide a turnip crisp having a final moisture content below 2.5% by weight. 14. A method for the production of a swede crisp which comprises:- cleaning and slicing a swede to a thickness of about 1.5m , cooking said swede slices in a refined vegetable oil at a temperature about 160°C for 150 to 180 seconds, draining and/or centrifuging the cooked swede product and allowing it to cool to 65°C to 75°C, and subjecting said swede crisp product to heat curing at that temperature for about 40 minutes to provide a swede crisp having a final moisture content below 2.3% by weight. 15. A method for the production of a parsnip crisp which comprises:- cleaning and slicing a parsnip to a thickness of about 1.5m , cooking said parsnip slices in a refined vegetable oil at a temperature about 160"C for 90 to 110 seconds, draining and/or centrifuging the cooked parsnip product and allowing it to cool to 65°C to 75°C, and subjecting said parsnip crisp product to heat curing at that temperature for about 50 minutes to provide a parsnip crisp having a final moisture content below 3% by weight. 16. A method for the production of a celeriac crisp which comprises:- cleaning and slicing celeriac to a thickness of about 1.5mm, cooking said celeriac slices in a refined vegetable oil at a temperature about 160°C for 100 to 120 seconds, draining and/or centrifuging the cooked celeriac product and allowing it to cool to 65°C to 75°C, and subjecting said celeriac crisp product to heat curing at that temperature for about 80 minutes to provide a celeriac crisp having a final moisture content below 3% by weight. 17. A method for the production of an amba haldhi crisp which comprises:- cleaning and slicing amba haldhi to a thickness of about 1.5m , cooking said amba haldhi slices in a refined vegetable oil at a temperature about 160°C for 150 to 170 seconds, draining and/or centrifuging the cooked amba haldhi product and allowing it to cool to 65°C to 75°C, and subjecting said amba haldhi crisp product to heat curing at that temperature for about 40 minutes to provide an amba haldhi crisp having a final moisture content below 4% by weight. 18. Λ method for the production of a sweet potato (white) crisp which comprises:- cleaning and slicing sweet potato (white) to a thickness of about 1.5mm, cooking said sweet potato (white) slices in a refined vegetable oil at a temperature about 160°C for 140 to 160 seconds. draining and/or centrifuging the cooked sweet potato (white) product and allowing it to cool to 65°C to 75°C, and subjecting said sweet potato (white) crisp product to heat curing at that temperature for about 40 minutes to provide a sweet potato (white) crisp having a final moisture content below 1.6% by weight. 19. A method for the production of a sweet potato (orange) crisp which comprises:- cleaning and slicing sweet potato (orange) to a thickness of about 1.5mm, cooking said sweet potato (orange) slices in a refined vegetable oil at a temperature about 160°C for 70 to 90 seconds, draining and/or centrifuging the cooked sweet potato (orange) product and allowing it to cool to 65°C to 75°C, and subjecting said sweet potato (orange) crisp product to heat curing at that temperature for about 55 minutes to provide a sweet potato (orange) crisp having a final moisture content below 2.5% by weight. 20. A method for the production of a beetroot crisp which comprises:- cleaning and slicing a beetroot to a thickness of about 1.5mm, cooking said beetroot slices in a refined vegetable oil at a temperature about 160°C for 130 to 160 seconds, draining and/or centrifuging the cooked beetroot product and allowing it to cool to 65°C to 75°C, and subjecting said beetroot crisp product to heat curing at that temperature for about 55 minutes to provide a beetroot crisp having a final moisture content below 4% by weight. 21. A carrot crisp comprising 0.3% to 1.8% starch, 8.5% to 10.5% sugar and up to 4.5% moisture, all by weight. 22. A turnip crisp comprising 1.3% to 2.9% starch, 6% to 8% sugar and up to 3% moisture, all by weight. 23. A swede crisp comprising 4% to 6% starch, 10% to 12% sugar and up to 3% moisture, all by weight. 24. A parsnip crisp comprising 9.5% to 11.5% starch, 13% to 16% sugar and up to 4% moisture, all by weight. 25. A celeriac crisp comprising 25% to 30% starch, 6.5% to 8.5% sugar and up to 4% moisture, all by weight. 26. An amba haldhi crisp comprising 8% to 10% starch, 9% to 11.5% sugar and up to 5% moisture, all by weight. 27. A sweet potato (white) crisp comprising 3% to 5% starch, 11% to 13% sugar and up to 2.5% moisture, all by weight. 28. A sweet potato (orange) crisp comprising 4% to 6% starch, 9.5% to 11.5% sugar and up to 3% moisture, all by weight. 29. A beetroot crisp comprising 1% to 3% starch, 10% to 12% sugar and up to 5% moisture, all by weight. 30. A crisp according to any one of claims 20 to 28 cooked in a refined vegetable oil and having been subjected to a heat curing step after cooking. 31. A method for ascertaining the suitability of a vegetable raw material for conversion into a crisp without the necessity for a heat curing step, which method comprises:- assaying the starch content of the raw material and designating those with a starch content of under 5% as requiring a heat curing step, and those with a starch content of over 15% as not a heat curing step, all percentages by weight. 32. A method for the production of a high starch vegetable crisp which comprises selecting a raw material with a starch content above 15% by weight, cleaning and slicing the raw material to a thickness of between 1 and 3mm, cooking said raw material in a refined vegetable oil at a temperature between 120°C and 180°C for a predetermined period, and subsequently removing any excess oil to provide a friable crisp. 33. A method according to claim 1 wherein the raw material is selected from a vegetable having an initial starch content between 20% and 30% by weight. 34. A method according to either of claims 1 or 2 wherein the raw material is selected from at least one of taro, eddoe, cassava, dasheen, coco, plantain and colacassi. 35. A method according to any preceding claim wherein the refined vegetable oil is sunflower oil or a refined vegetable oil/peanut oil mixture. 36. A method according to any preceding claim wherein the cooking conditions are 150°C to 170°C for about 90 to 180 seconds. 37. A method according to any preceding claim wherein the removal of excess oil is effected by draining and/or centrifugation. 38. A taro crisp comprising 42% to 45% starch, 3% to 5% sugar, and up to 3.5% moisture, all by weight. 39. An eddo crisp comprising 45% to 47% starch, 2.5% to 4.5% sugar, and up to 4% moisture, all by weight. 40. A cassava crisp comprising 50% to 53% starch, 3% to 5% sugar, and up to 4% moisture, all by weight. 41. A dasheen crisp comprising 48% to 51% starch, 3% to 5% sugar, and up to 3.5.% moisture, all by weight. 42. A coco crisp comprising 45% to 47% starch, 2% to 4% sugar, and up to 3% moisture, all by weight. 43. A plantain crisp comprising 52% to 56% starch, 3% to 5% sugar, and up to 2.5.% moisture, all by weight. 44. A colacassi crisp comprising 43% to 47% starch, 2% to 4% sugar, and up to 5% moisture, all by weight. 45. A method for the production of a taro crisp which comprises cleaning and slicing taro to a thickness of about 1.5.mm, cooking said slices in a refined vegetable oil, at a temperature of about 160°C for about 100 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 46. A method for the production of an eddoe crisp which comprises cleaning and slicing eddoe to a thickness of about 1.5mm, cooking said slices in a refined vegetable oil, at a temperature of about 160"C for about 160 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 47. A method for the production of a cassava crisp which comprises cleaning and slicing the cassava into a thickness of about 1.5mm, cooking said slices in a refined vegetable oil, at a temperature of about 160°C for about 135 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 48. A method for the production of a dasheen crisp which comprises cleaning and slicing the dasheen to a thickness of about 1.5mm, cooking said slices in a refined vegetable oil, at a temperature of about 160°C for about 105 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 49. A method for the production of a coco crisp which comprises cleaning and slicing the coco to a thickness of about 1.5mm, cooking said slices in a refined vegetable oil, at a temperature of about 160°C for about 160 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 50. A method for the production of a plantain crisp which comprises cleaning and slicing the plantain to a thickness of about 1.5mm, cooking said slices in a refined vegetable oil at a temperature of about 160°C for about 100 to 120 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp. 51. A method for the production of a colacassi crisp which comprises cleaning and slicing the colacassi to a thickness of about 1.5mm, cooking said slices in a refined vegetable oil at a temperature of about 160°C for about 160 seconds, and subsequently draining and/or centrifuging the cooked product to provide a friable crisp.

Inventors: DORRICOTT DAVID, GAYLER PAUL, DORRICOTT, DAVID, GAYLER, PAUL
Applicants: DORRICOTT DAVID, GAYLER PAUL, DORRICOTT, DAVID, GAYLER, PAUL
Application year: 1994
Main classification: A23L1
IPC codes: A23L1